This Is The Secret To Cooking Healthy Rice
As a lot as selecting healthy ingredients is important for healthy cooking, equally vital is the way we cook it. The problem with cooking rice is - the conventional ways of cooking entails using a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.
First of all, these metals and ceramics leach metal ions that react with nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same until I did a home test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you need is some baking soda and comply with these steps:
Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Flip stove off.
Wait until cool enough to style then taste the water (take a sip). For those who style metals, that's what you are consuming! If water has a rubber/paint style it's the chemical compounds from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll taste just the baking soda.
It's beneficial that a minimum of eighty% of the food we eat be alkaline, the baking soda can be alkaline and so, intently resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working principle for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and because of this, doesn't distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains don't look fluffy and separate from each other).
I did some research and got here throughout this all-natural pure clay rice cooker and decided to present it a try. First thing I observed about them after following the alkaline baking soda test is that they do not leach! Additionally, they do not get heated an excessive amount of and you can easily hold them mostly with naked arms or through the use of a kitchen cloth. The heat radiating from their walls is way-infrared heat. this heat penetrates deep into every grain, cooking them evenly and thoroughly, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture because the pot filters out extra water through semi-porous walls. No need for any artificial additives, fat or oils - the pot takes care of cooking that excellent rice for you. This is why I think it's the perfect rice cooker.
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